bonnie's chicken red pepper stew
(3 ratings)
There is no written recipe for this dish, as it is just one I make often. I wrote it down for the first time tonight so I could share it with you. This is a light, fresh and delicious chicken and vegetable stew made with boneless chicken thighs and chunky cut fresh vegetables from the garden, slow cooked to perfection. Good and good for you, too! Enjoy! The photo is my own, and so is this humble recipe.
(3 ratings)
yield
4 to 6
prep time
15 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
Ingredients For bonnie's chicken red pepper stew
- STEW
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6chicken thighs, bone less
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1large onion cut into thick rings
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1large red pepper cut into large chunks
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2cups baby carrots left whole
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3stalks of celery cleaned and cut into large chunks
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1can diced tomatoes
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2heaping teaspoons minced garlic
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2tablespoons fresh chopped parsley
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1can of slice mushrooms drained
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water to cover vegetables 3/4 of pot
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2tablespoons of chicken granules, or more to taste
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salt and pepper to taste
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3teaspoons creole seasoning, or more to taste
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1/2teaspoon paprika
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1teaspoon leaf thyme
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1teaspoon ground bay leaves
- RICE
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1cup minute rice to be added last 30 minutes of cooking time
How To Make bonnie's chicken red pepper stew
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1Wash chicken thighs, add to slow cooker. Prepare the vegetables and cut them into large chunks, except the onions: cut them into very thick rings. Add all the vegetables to the pot, including the canned vegetables. Add enough water to cover the vegetables and chicken about 3/4 of the pot. Now add all the seasonings. Cook in the slow cooker on high for 6 hours. Adjust temperature if needed.
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2Add the minute rice the last 30 minutes of cooking time. Serve with crunchy bread or biscuits! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BONNIE'S CHICKEN RED PEPPER STEW:
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